It’s the dead of winter and I can only eat so many bowls of soup before I start to crave something fresh and crisp. This salad comes together quickly and satisfies the need for something light and flavorful. I was so happy with it that I figured I’d share, for those who are looking for a bit of freshness these days. Read more …
Hearty greens are perfect for winter meals – they pack a nutritious punch of vitamins and minerals. Dark leafy greens are known for being high in iron, calcium, magnesium, vitamin C and carotenoids, as well as many anticancer factors. If you haven’t cooked greens before, don’t be shy! They are one of the quicker, easier vegetable to prepare. Here are some of our favorite ways to get our greens.
Chickpeas, sausage & kale
Ingredients (serves 2)
1 small onion, chopped
1 large can chickpeas, rinsed and drained
2 cloves garlic, minced
2 uncooked sausages, sliced into rounds or chopped
1 bunch kale, chard or spinach (rinsed and stems removed), chopped
Beer, wine, or water
Salt & pepper to taste Read more …
New Year’s Day in the American South is celebrated in many families with Hoppin’ John, a stew made with black eyed peas. Some people add a penny or other small trinket to the beans when serving them. Whoever finds it is promised especially good luck in the new year. As many recipes can be found for Hoppin’ John as there are cooks who make it, so use this one as a foundation for creating your own version. Read more …
Citrus is a promiscuous family: witness the grapefruit (pomelo x orange), the Meyer lemon (lemon x orange), the Persian or Bearss lime (Mexican lime x orange or lemon). Most citrus fruits we eat were initially spontaneous crosses that an alert orchardist noticed and improved upon. Grapefruits are one such cross, first appearing on the island of Barbados in the 18th century, a hybrid of the imported pomelo and orange. Grapefruit trees are true to their name: the fruits cluster, rather like vine grapes, though in spreading, densely shady and thorned trees. First brought to the U.S. in the 1820s, grapefruit didn’t exactly take the country by storm; initially no one could figure out what to do with them. This isn’t surprising, for compared to other members of the citrus family, early grapefruit had very thick and bitter pith, the genetic gift of their pomelo ancestors.
We get excited around here during the holidays. We love how the holidays bring people together and we love playing a part in people’s celebrations by providing fresh, delicious foods for their holiday spreads.
Digging through dozens of recipes? Reading Thanksgiving recipes until your eyes weep? We’re keeping it simple! Here’s what we think every memorable Thanksgiving meal needs: Read more …
My first fall working at Mississippi Market, just over three years ago, I first discovered what has since become my favorite autumn fruit—the humble little persimmon. More so than apples, the arrival of the little orange fruit is the sign that winter is just around the corner. If you haven’t had one yet, let me try and describe this fruit. The texture of a ripe persimmon is akin to that of an over-ripe plum–but in a very good way—and the flavor I can only describe as a mix between plum and pumpkin…I even taste a just hint of cinnamon or nutmeg. The perfect fall flavor? I think so!
Tempted to try one yet? We have two varieties that come in, fuyu and hachiya. The Hachiya are bigger and more egg-shaped, and they ripen to be very tender and sweet—handle them gently as possible!—and the softer they are, the sweeter they will be as long as they are still red/orange (brownish means they’ve aged too much). Fuyu are flatter and you’ll find these at their ripest when they are just barely soft (again, think plums). A word of warning; under ripe Hachiya persimmons can be *incredibly* astringent, and can really dry your mouth out; there’s no harm in it, but this makes for a significantly less pleasant eating experience. Act fast, though; persimmon season only lasts two or three months! Read more …
I had a realization this week. I looked down at my staple summer breakfast -a bowl of fruit, yogurt and granola- and was no longer satisfied. It just wasn’t what I wanted anymore. I wanted something heartier. I wanted something… warm.
Luckily I work here, where everyone is talking about (or eating) food, all the time. Apparently, I wasn’t the only craving something different for breakfast. As I strolled around the office, I noticed that Lauren had unpacked her Oatmeal-in-a-jar and Luke was eating a hot breakfast sandwich at his desk.
Beyond those two stand-bys around here, I was also pointed to these two recipes, both warm & hearty, yet satisfying in different ways. Read more …
They’re one of the glories of spring, those small, broad trees decked out in glorious blossom. Come winter, many of them enliven otherwise-bleak gardens with tiny fruits loved by overwintering birds. But few people bother to seek out crabapples for eating or make crabapple jelly anymore, and that’s a shame. The fruits can usually be had merely by knocking on doors—most people are only too happy to have their crabapples put to use.
Before I start: wild foraging can be very dangerous. The amount of mushrooms that are fatally poisonous are relatively small, but there are a great many that will make you wish you were dead and cause serious illness. You should never eat a mushroom unless you are 100% confident in identifying it. There are a great many resources if you would like to get into wild foraging, but it should be approached with a healthy respect and only after much study. DO NOT EAT WILD MUSHROOMS ON A WHIM.
I am an outdoors person. I love hunting and camping, and when morel season hits in spring I am in the woods nearly every weekend. This year, I have decided to enjoy some of the local foraging that can be had in mid-summer months.
Ok, morel season is easy: little undergrowth, very distinctive mushrooms, little to no mosquitos and hardly any ticks. All of these things have made it a trendy thing to do, amateurs beating down trails to every dead elm tree in state parks around Minnesota. And with good reason, morels are delicious.
Mid-summer mushroom hunting has been about as far from that as possible. Minnesota mixed hardwood forests are hot, full of bugs, poison ivy, buckthorn, wild berries, stinging nettle, and a fair amount of other hidden pitfalls. I have found mushrooms that I have picked, learned to do a spore print, and identified them with some confidence. Only then to throw them out because doubt about my knowledge crept in (this is normal and a healthy thing). I have worn poison ivy rashes with pride for a good portion of the summer. I have invested in what I call a hippie basket, a bandaloo (which I have already lost), spent a small fortune on gas driving to state parks, and shirked some responsibilities.
Despite this, the exhilaration that I felt when I saw my first mass of orange Chicken of the Woods* was just as exciting as any morel patch I have found. Finding lobster mushrooms buried in leaves was worth the mosquito bites (technically my lovely wife found our first lobster). And wild mushroom gnocchi shared with friends and family? Good grief.
*Mississippi Market carries wild, foraged mushrooms from time to time, so it is possible to cook with them without foraging. Call ahead before making a special trip.
Here is the recipe:
Wild Mushroom Gnocchi, serves 2-3
1 med onion, diced ½ inch pieces
2 cloves garlic, minced
A large mass of wild mushroom, your choice on variety, all have been excellent – usually around .5 lbs, or you could use button, but the earthy flavor of the wild mushroom is what makes this dish. Tear/cut/break the mushroom into bite size pieces. Be sure to clean the mushroom, ideally using a brush of some kind, not in water. Mushrooms really soak up liquid and it is ok to wash them in water, but it will alter how this dish cooks and you may need to cut the rest of the water out of the recipe entirely.
2T Olive oil – you may need a little more if you are frying a large amount of mushroom, they tend to soak up liquids
1 package of Cucina Viva gnocchi
1 half of a bunch of dino kale, or a sautéing green of your choice, rough shred/julienne
1 table spoon Better Than Bouillon No Chicken Stock
1.5 cups water
1 14” sauce pan, with 1.5 inch sides, or some equivalent
1 stock pot to boil gnocchi
Salt and pepper to taste
Fry the onion, garlic, mushroom together stirring often on medium high heat until your onion just starts to become translucent. Dissolve the Better Than in 1.5 cups of water and pour that mixture into your sauce pan. Cook until reduced, but not dry. There should be some liquid left in pan to provide a ‘sauce’ for the dish.
At this time add the gnocchi to the water. The gnocchi will sink to the bottom. When it rises to the top it is done. Add your kale to your frying pan and stir it in. The gnocchi will cook quickly in a rolling boil (4-5 minutes tops) and will overcook just as fast. Scoop out the gnocchi leaving as much water as possible behind and put it right into your mushroom mix. Stir and serve.
At this time I like to shred a little Pecorino Romano on top, but that is completely optional. There are gluten free gnocchi’s in some grocery stores, so it is possible to make this dish gluten free as well.
Eat and enjoy.
James Talbot is a staff member and blogger for Mississippi Market’s Eat Local Challenge. As the grocery manager at Selby, you’ll find him in the ailes stocking the shelves, answering questions and figuring out how to make space for more awesome products.